Most Common Information needed on Beef Cutting Instructions

First keep in mind, not every option is listed below, these are the most common and most used cuts in our region.

An average amount you can expect from average size 1/2  side of  Angus/Hereford Beef @ 800 lbs.

All cuts below come from same piece of meat; you would pick one or two of these options
If there are some cuts you do not wish to package, these would be put in your ground beef

Rib Loin:

Rib Steak: 14 to 18 @ 3/4 inch

Rib-eye, AKA > Delmonico:  Same as Rib Steak with the bones removed and some external muscles removed
14 to 18 @ 3/4 inch

Prime Rib:  This is a boneless roast made from the rib loin. 10 to 14 lbs normally left whole or cut in 1/2 or 1/3's

Rib Roast: Same as prime rib roast with rib bones attached. 12 to 16 lbs normally left whole or cut in 1/2 or 1/3's

Short Ribs: Traditional Seasoning Meat Approx 6 to 8 lbs

Boneless Stew Meat: Approx 1 inch cubes of boneless leaner meat 4 to 6 lbs average

Soup Bones: 4 to 6 count average

Brisket: Used for roasting (or can use for stew or ground) 5 to 10 lbs whole
must split if buying a quarter beef


Comprised mainly of roasting cuts, some like steaks, not normally as tender.

Roast choices: Chuck & Arm Pot Roast @ 2” thick approx. 4 to 6 lb


Steaks: top round 1 “ or London broil 1 3/4” to 2”

T-Bone Steaks: 12 to 14 @ 3/4 inch

New York Strip Steak:  Larger boneless muscle taken from T-bone steak (not available if T-bone is chosen) 
12 to 14 @ 3/4 inch

Tenderloin / Filett Mignon:  Smaller boneless muscle taken from T-bone steak 5-7 @ 1 ½”


T bone/Porterhouse and New York/Filet come from the same cut of beef so need to pick one or other unless purchasing a whole beef

Bottom Round Roasts: 

3-4 lb x 2 to 3 pcs


Steaks: 1 Sirloin will serve 2 people; 6 to 8 @ 3/4 “

Sirloin Tip: (Boneless) 6 to 8 lbs

 Roasts or steaks 1",  or half and half

The Whole"Tri-Tip" cut comes from the whole Rump and is unavailable to you with "quartered" beef


Bulk:  Regular ground is approx 80% to 90% lean 50 to 100 lbs depending on cuts used above


Shank meat: crosscut or ground

Skirt: 3/4 to 1 1/2 lbs

Flank Steak: 3/4 to 1 1/2 lbs

These options are taken from various cuts above:   1.) Sliced Jerky (bottom round 5 lb minimum)   2.) Summer Sausage (from lean ground 3 lb roll, 2 roll minimum)

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